Salmon kedgeree

Salmon kedgeree

By
From
Encyclopedia of Food and Cookery
Serves
5-6

Ingredients

Quantity Ingredient
200g long-grain rice
440g tinned salmon
60g butter
2 eggs, hard-boiled and finely chopped
2-3 tablespoons cream
freshly ground black pepper
pinch cayenne
1 tablespoon parsley, chopped
salt

Method

  1. Cook rice in boiling salted water until tender. Drain well. Keep hot over boiling water or in a slow oven (150°C). Remove bones and skin from salmon and flake gently.
  2. Melt butter in a saucepan, add salmon, eggs, cream, salt and pepper and stir until hot. Combine fish mixture with hot rice and add parsley. Turn into a serving dish and serve.
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